Sparks on your plate Light up your festivities with a firecracker-themed gateau. Inspired by anar, sutli, ladi and bombs, these desserts fuse French techniques with Indian flavours like chocolate ganache, rose, cardamom, and kalakand. Pop rocks add a playful, crackling twist, recreating the festive fizz in every bite.LOG ON TO @theartlab_patisserieandbakery CALL 9321005226 COST Rs 1,299 for two Spin on sandesh This home chef has reimagined the classic sandesh as innovative creations like rose falooda. Choose from sandesh tarts, chikki, and floral cakes (below) in flavours like orange biscoff, nutella, rose, and kesar pista.LOG ON TO @mithaasbyjagrutiparekh CALL 9619615254 COST Rs 275 Lychee lovers assemble This bite-sized treat is stuffed with a mix of dried lychees and cashews, offering a delightful combination of textures. It’s topped with khus khus seeds that add a subtle crunch.TIME 8 am to 12 am AT Bharat Foods, near Reliance Digital Mall, Chandavarkar Road, Borivali West. LOG ON TO @bharatfoods.coCALL 8779107791 COST Rs 40 Savour the layers Indulge in this strawberry kaju katli that is prepared with layers of sweet strawberry jam between rich, nutty kaju katli.TIME 8.30 am to 10.30 pm AT Prashant Corner, Shop 17 and 18 Gagangiri Society, Panch Pakhadi, Thane West. CALL 7045930170 COST Rs 400 (for 250 gm) Sarees and sweet treats Here’s an East Indian dessert (below) that combines tradition with artistry. A sweet ghavna pancake made from broken wheat, cardamom, and freshly grated coconut is adorned with edible sugar lace resembling a draped saree. Paired with a chocolate pani puri filled with a goracha mix of sweet potato, sabudana, cardamom, and coconut juice, it offers a flavourful fusion experience. The desserts are available by pre order only.LOG ON TO @perierasachin1 CALL 9867100798 COST Rs 150 Cheesecake with a twist This baked jalebi cheesecake blends the textures of a crumbly cheesecake with the sweetness of golden jalebi. A sugar-soaked jalebi is placed on a creamy cheesecake, topped with syrup.TIME 12 pm to 12 am AT Gallops, Royal Western India Turf Club, Mahalaxmi. LOG ON TO @gallopsmumbai CALL 9324326169 COST Rs 495 Shrikhand-filled wonder Try the fluffy donut filled with saffron-infused shrikhand that comes topped with a hint of cardamom and garnished with slivers of pistachio for an indulgent finish.AT English Vinglish, Juhu Supreme Shopping Center, Cross Road Number 9, Juhu Scheme, Juhu. LOG ON TO @evdesserts CALL 26712600 COST Rs 100
14 October,2024 09:18 AM IST | Mumbai | Kanisha Softa | Anisha ShrivastavaThrough Chef Miera Asrani’s love for cooking came relatively late in life, it was worth the wait when she saw the joy on her son’s face after teaching him how to whip cream. This moment sparked her culinary journey, starting with cooking classes at home. At 30, she enrolled in a confectionery and pastry course at Sophia College in 2018. In 2024, she enrolled in the Academy of Pastry and Culinary Arts to enhance her skills. Today, she runs a studio in Vashi, hosting hands-on classes for all ages, conducting workshops and organising exclusive culinary themed events across Mumbai. She suggests a classic Portuguese dessert, Serradura, which gained popularity in Goa due to its colonial connection with Portugal. This recipe can be found in many Portuguese households as well as traditional eateries across Goa. It is made with tea biscuits, sweetened whipped cream, fruits, and nuts. If you’re looking to savour the seasonal fruit, this chilled recipe is a delightful treat to beat the October heat. Miera Asrani Use it right . Custard apple chaat: Fold in custard apple pulp with boiled potatoes, tomatoes, onions, chaat masala and green chutney. . Custard apple and avocado salad: Create a salad with a hint of sweetness by combining mixed greens, creamy avocado, sweet custard apple and tangy lime dressing. . Custard apple acai bowl: For a power-packed breakfast, blend a packet of acai puree with bananas and almond milk. Top the mixture with de-seeded custard apple and granola. . Custard apple ice cream: Indulge in a rich ice cream by simply mixing custard apple pulp, cream and sugar together and freeze until set for a sweet, and refreshing treat. Custard apple serradura INGREDIENTS. 1 large ripe custard apple. 1 cup heavy whipping cream. 1 tsp vanilla extract. 2 tbsp condensed milk. 10-12 Marie biscuits (crumbled) METHODScoop out the pulp from the custard apple and carefully remove the seeds. Set the pulp aside. In a chilled bowl, whip the heavy cream for 10 minutes using a hand mixer until soft peaks form. Gently fold the condensed milk into the whipped cream. Carefully fold the custard apple pulp into the cream and condensed milk mixture, mixing it evenly. In serving glasses or bowls, layer crumbled Marie biscuits at the bottom and add a layer of the custard apple and cream mixture over the biscuit crumbs. Repeat the process, alternating layers of biscuit crumbs and the cream mixture, finishing with a layer of the cream mixture. Top the final layer with a bit of custard apple pulp and de-seeded custard apple for garnish. Refrigerate the dessert for 2 to 3 hours allowing it to set, before serving.
10 October,2024 09:46 AM IST | Mumbai | Kanisha SoftaWine tasting can sometimes feel a bit daunting. To make things a shade simpler, Prithvi Nagpal, a certified wine expert will be organising Sommelier’s Secrets: Decoding Fine Wines, an event crafted to make wine not only enjoyable but also accessible and educational. The session will introduce participants to six wines while exploring sustainable winemaking practices, the nuances of grape varieties, and the unique stories behind each bottle. Nagpal is passionate about sustainability, which is the central theme of the event. “Sustainability, or what I like to call ‘minimal intervention,’ is crucial not only for wine but for everything we consume,” he explains. “It involves practices like organic farming, water conservation, reducing chemical use, and even sustainable packaging.” According to Nagpal, these practices are becoming increasingly common worldwide, and India is catching up. “As awareness continues to rise, sustainability will play a larger role in shaping the future of winemaking in India,” he adds. (Right) Prithvi Nagpal meets Baruffo the dog who inspired the beloved Cantalici Chianti Classico Baruffo wine of Italy The wine selection at this platform rotates to keep the experience fresh, with the current focus on Italian wines. Nagpal highlights terroir-driven wines, which reflect the characteristics of the land they come from. “We’ve chosen wines from different regions of Italy to show how diverse a single country’s wine can be,” Nagpal explains. For instance, Primitivo from Italy and Zinfandel from the US may be the same grape variety, but they produce vastly different wines due to their unique environments and winemaking traditions. “It’s amazing how much a region’s culture, climate, and winemaking techniques can shape the final product,” he adds. He also notes that India is emerging with its own unique grape varieties and regions, such as Nashik and Akluj that produce wines like Chenin Blanc, Sauvignon Blanc, and Shiraz. “India’s wine industry is evolving, and we’re seeing a growing interest in homegrown wines that reflect our own terroir.” Beyond the technicalities, Nagpal believes each wine tells a story, often filled with fascinating history or quirky anecdotes. One of his favourites is the tale of Cantalici Chianti Classico Baruffo, named after a dog that guarded the vineyards from wild boars. “Baruffo’s story was a hit with customers and helped me sell six times more of that wine!” he recalls, with a smile. The event will include wine tasting and insightful cultural anecdotes Nagpal’s engaging and humourous approach makes wine approachable for everyone. “Wine doesn’t have to be snooty or intimidating. It’s just a drink, best enjoyed over good conversation,” he says. e encourages attendees to be open-minded, whether pairing butter chicken with Malbec or simply enjoying a bold red during long chats with friends. He sums up the intent, “Wine is meant to be fun, and that’s exactly what we bring to the table.” ON October 13; 4 pm to 6 pmAT KMC, 1st floor, shop no 2, Kitab Mahal, Azad Maidan, Fort.Log ON TO @troveexperiences.comCost Rs 2,500
09 October,2024 09:36 AM IST | Mumbai | Anisha ShrivastavaSay cheese Inaugurate in August last year, Yummy Treats offers a range of fast food, and their sandwiches are popular picks. We sampled their bestselling melting cheese sandwich (R250) — an oven-baked sandwich with a double layer of butter and their in-house chutney with chopped tomatoes, bell peppers, paneer, sweet corn and mayonnaise between the pan-toasted bread slices, served with potato chips. As the name suggests, the key ingredient is the cheese, loaded on top and between the slices. “The idea behind the name and the sandwich was to give people a taste of a loaded pizza in the form of a sandwich,” the owners, Kanchan Joshi and Shekhar Sawant told us. “We would also like to expand our outlets across Navi Mumbai by next year,” they added. The other special sandwich the owners would like people to try is their spinach corn cheese grill sandwich (regular: R200; jumbo: R250) cooked similarly to the one we tried with spinach and corn as the main ingredients. TIME 8.30 am to 11 pmAT Yummy Treats, Akshar Shreeji Heights, Sector-46/A, Seawoods West. CALL 8928999290COST Rs 110 onwards Paneer perfection Paneer chilly special jumbo sandwich; (right) Pics/Amey Mirashi Chetak Sweet Point is known for its mouth-watering sweets and the range of fast foods like dosa, chaats, and sandwiches. We tried their paneer chilly special jumbo sandwich (R160), which was loaded with finely chopped paneer, onion and capsicum with an added mixture of red chilli sauce, tomato ketchup, and red garlic chutney, along with butter spread on the slices. This spicy sandwich was served with grated cheese on top and potato wafers to balance the spice levels. “We use our in-house paneer. The milk sourced from Aarey Colony is used to make raw paneer,” says Chandresh Khatri, who owns this decade-old food joint. Other sandwiches suggested by Khatri include chilli cheese toast (R90) and veg cheese grill (mini, R130; jumbo, R150) from their best-selling list. TIME 11 am to 10.30 pmAT Shop No 4, Shree Ambika Apartment, Sector 42A, Seawoods West.CALL 8828229029COST Rs 60 onwards Flavourful bites Aloo masala grill sandwich Founded by Soham Surve, this relatively new entrant is popular for their aloo masala grill sandwich (R50), which we tasted at their outlet. The flavourful potato stuffing is added between the bread slices with sliced tomatoes, capsicum and onions and it is grilled and served with Surve Snacks’ in-house mint mayonnaise and tomato ketchup. This sandwich is one of their bestsellers, alongside paneer tadka grill (regular, R130; jumbo, R225), and veg cheese grill (regular, R85; jumbo, R130). “Unlike other food joints, we serve French fries with our jumbo sandwiches,” says Surve, who worked in the banking sector for nine years before starting this food joint. “I wanted to start a snacks corner where I could serve a variety of dishes that are affordable and live up to the best quality standards,” he added. TIME 9 am to 10 pmAT Shop No. 5, Seawood Corner CHS, Sector 25, opposite Seawoods railway station (East).CALL 9920136680COST Rs 40 onwards Smoky flavours Smoky charcoal cheese grill; (right) Chocolate toast sandwich Gupta Sandwich and Snacks Corner is one of the oldest pure vegetarian fast-food places in Navi Mumbai. We tried their smoky charcoal cheese grill (R200). The filling included mushrooms, diced capsicum, paneer, onions, and tomatoes with cheese and mayonnaise with smoked spices. “We introduced this sandwich last year for our customers who wanted to try something different,” says owner Rajesh Gupta. We also tried their chocolate toast sandwich (R60), where the bread slices were layered with butter and chocolate spread from inside and on the top. The outer layer was crunchy, while it was soft on the inside. “People were unsure about the chocolate sandwich when we introduced it. Today it’s one of the favourites,” he told this writer. You can also try the veg toast (R50), chilli cheese toast (R100), and masala cheese grill (R150) sandwiches. TIME 10 am to 11 pm AT Shop 8, Mahavir Niwas, Sector 21, Seawoods East. CALL 9920294267 COST Rs 50 onwards
08 October,2024 09:13 AM IST | Mumbai | Amey MirashiCrookie (croissant and cookie), and brookie (brownie and cookie) are passé. A new trend from the West, the cookie cup (cookie and cupcake), has been taking the global baking community by a crumbly storm. After some searching, we found a couple of varieties of these mini desserts with Girgaon-based homebaker, CutsNJoys. On founders Aya Bhansali and Prishita Mehta’s advice, we ordered a mixed batch of cookies and cookie cups. Priced at Rs 420, this cookie treat box includes one Nutella cookie cup, one lotus biscoff cookie cup, one chocolate cookie and one Nutella cookie. “You can also order boxes of three, four and six cookies, cookie cups or mix batches like this one,” the 23-year-old duo had informed us over a call. Arya Bhansali and Prishita MehtaArya Bhansali and Prishita Mehta We received the order by evening. The cookie cups justly resembled cupcakes. However, instead of having frosting on the top like one does on cupcakes, these were hollow in the centre. The home bakers had filled this space with a dollop of Nutella and lotus biscoff spread. The soft, gooey yet crumbly texture of the dessert did justice to its name. We finished the cookie cups followed by the chunky, chocolate-y cookies within a few minutes. While the writer was partial to the Nutella cookie cup, because it best complemented the chocolate chip chunks in the cookie, our friend liked lotus biscoff better, as it offered two distinct and popular flavours in the same dessert. For die-hard chocolate fans, the Nutella cookie cups will have you craving for more! Pro tip: Pop it in the microwave for 10 to 15 seconds before indulging in it Delivery Across Mumbai and suburbs Log on to @cutsnjoysCall 9323173739 Food ReviewFood: ScrumptiousService: PromptCos: ReasonableVerdict: 2/4 Also check out Cookie dough pizzaLog on to @bakeemymumbai Cost Rs 1,250 Shawshank (cookie overload milkshake)At Pure Milk Centre, Ghatkopar East; also at Bhiwandi and Ulhasnagar. Cost Rs 565 Caramel fudge chonkyAt Crème Cookies, Tardeo (takeaways only). Log on to thrive.now (for pan-Mumbai delivery) Cost Rs 205 4/4 Exceptional, 3/4 Excellent, 2/4 very Good, 1/4 Good, 0/4 Average. CutsNJoys didn’t know it was us. The Guide reviews anonymously and pays for meals
05 October,2024 09:47 AM IST | Mumbai | Devanshi DoshiIn a tree-lined lane in Mahim, where the charm of old Bombay lingers, housed in an old industrial estate surrounded by residential buildings, pastry chef Heena Punwani and her team at Maska Bakery are quietly baking a storm. Last year for Christmas, we had reached out to Dina Weber, a German baker who runs a small artisanal bakery, SAPA Sourdough and Pastry, in Mysore, focusing on perfecting the art of sourdough fermented bread and classic French and German patisserie. She sent us her signature stollen; it was the best we’ve had in India, and we’ve wanted to meet her in person ever since. The good news is that Weber is collaborating with Maska Bakery to showcase her signature baked goods for three days. Cassis lime doughnut Following Maska’s successful takeover at SAPA Bakery in July this year, this inter-city collaboration ensures the flavours come full circle. Weber says, “We love sharing our kitchen and partnering with other kitchens. It’s a great way to build community, make lasting friendships, and learn more about different cities and how other kitchens operate. Most of all, it is an incredible feeling to share our food with people across India whenever possible.” Before she opened Maska Bakery in December last year, Punwani had travelled around India, meeting pastry chefs she admired. That’s how she met Weber in Mysore. Their baking philosophies aligned perfectly. “We both love indulgent, authentic and high-quality products while supporting a healthy work culture,” reveals Weber. Punwani adds, “The similarities in our philosophies immediately struck me — contemporary desserts made with the best techniques and ingredients, which hit the spot, made in a happy and positive kitchen. When Maska Bakery opened, Dina visited us, and we started talking about jamming together over an idea. Thus, Maska Bakery X SAPA Sourdough and Pastry Back2Back Kitchen Takeover emerged. Dina’s desserts are a nod to her German heritage, and we at Maska create desserts that salute old Bombay — so, it will be fun to see the two come together.” Heena Punwani and Dina Weber Weber shares how those elements are woven into the menu in small and big ways. “Sometimes, it’s a single ingredient I love from home, like asparagus, which we mix with new flavours like miso in a Danish. Or rhubarb paired with buckwheat and chocolate in a tart. Other times, I like to recreate an entire cake, like the peach oma torte. ‘Oma’ means grandmother [in German], and it is based on the old-school cakes that my grandmother would bake. At family celebrations — whether baptisms, funerals, or weddings — it’s tradition for neighbours, aunts, and grandmothers to contribute a torte [a cream-layered cake] for festive gatherings. The pretzel sausage roll, for instance, combines two German favourites into one snack. We love using less commonly used flavours, and showcasing how beautiful they can be. Rhubarb is a hearty vegetable, and it’s deliciously tangy. We also have a Sunday surprise dessert with a rare seed that is used to make praline. Also, ingredients like Earl Grey tea are good.” Her favourites on the menu are hazelnut rhubarb and buckwheat tart. Weber is aware of her diverse culinary background and ensures that her bakery continues to push boundaries while staying true to its roots. “The thread that passes through all that we create is to not overcomplicate things: if the ingredients and techniques are solid, the product will be great. When you use that as a base, you can add Indian ingredients, French techniques, or German flavours, and that ethos will hold it together. It keeps us creative and playful too. I am not into food trends or social media trends that are overdone and short-lived. Consistency and quality have made us stand out for four years in today’s world, and we will continue this approach. We are excited that our team is getting increasingly solid and skilled to lead. Building a team like this takes time, but we are gradually readying to expand; even though we haven’t finalised the exact concept in the baking space yet.” From the SAPA menu, Punwani is most excited about the sausage pretzel roll with its German bratwurst filling and the cassis lime doughnuts. “They make some of the best doughnuts I’ve tasted. From the Maska menu, the items that hold a special place in my heart are the Kejriwal babka and the revenge black forest cake because of their wink to old Bombay menu items.” ON October 4 to 6, 11 am to 8 pmAT Maska Bakery, ground floor, Mogul Lane, inside Nav Vivek Industrial Premises, New Dinkar Co Operative Housing Society, Mahim West.CALL 8591162752 (to order)
04 October,2024 09:23 AM IST | Mumbai | Nasrin Modak SiddiqiAfter successful collaborations with popular Indian restaurants, Amrit Rajaratnam, founder of Ropewalk at the iconic Galle Fort Hotel in Sri Lanka, felt it was time to bring his restaurant’s unique culinary essence to India. “Ishaara is the perfect fit for our first move outside Sri Lanka because they have the same passion for food and creativity. Plus, Mumbai’s energy is just too good to resist,” says Rajaratnam. Banana leaf wrapped baked white fish and Arrack chocolate biscuit pudding The weekend pop-up that kicks off today has a bold Sri Lanka menu. Expect everything from iconic seafood dishes to deep, flavourful curries and zesty sambols. “We wanted this menu to feel like a mini road trip across Sri Lanka,” Rajaratnam adds. Take the Jaffna kool, a seafood broth from the northern coast, built on tamarind, coconut milk, and a spice mix that’ll hit you with all the right flavours. “It’s comfort food with a tangy twist that Indian taste buds will love,” assures Rajaratnam. The banana leaf-wrapped baked white fish marinated in chilli, garlic, and lime has an earthy aroma and juicy, melt-in-your-mouth texture. Then there’s the grilled skewers — a smoky, spice-packed crowd-pleaser inspired by the island’s multicultural influences, combining spices like cumin, paprika, and cinnamon. Devilled chicken skewers and Gunpowder “It’s a Sri Lankan answer to India’s tandoori obsession,” shares Rajaratnam, adding, “Sri Lankan cuisine celebrates bold flavours and vibrant ingredients shaped by unique spices and techniques. While both Sri Lanka and India love spices, their geography and climate differ. For example, Ceylon cinnamon, native to Sri Lanka, is more delicate and fragrant than India’s cassia cinnamon. Another highlight is kalu pol, a smoky, earthy blackened coconut powder, traditionally used in lamb curry.” For dessert, don’t miss the arrack chocolate biscuit pudding — a childhood favourite in Sri Lanka with a boozy, grown-up spin. It’s the only taste of arrack you’ll get this time (customs restrictions on import), but it’s totally worth it! The arrack they use is sourced and made in Sri Lanka through a traditional process of distilling fermented coconut sap — its smooth, slightly sweet, and woody flavour adds a sophisticated twist to desserts. Amrit Rajaratnam and Prashant Issar Ropewalk brings the same craft cocktail energy in drinks with bold new creations. One highlight is gunpowder (R630); a fiery spice mix of chilli, Maldivian fish, and salt that adds umami and heat to the drink. “With India’s love for spiced condiments, we expect gunpowder to resonate with spice lovers,” says Rajaratnam. Regarding the collaboration, Prashant Issar, director of Bellona Hospitality Services, says, “We aim to offer innovative, authentic experiences. Ropewalk’s rich Sri Lankan culinary heritage, rooted in Galle, was a perfect fit. This pop-up is not just about food but a deep dive into Sri Lankan culture with a multi-sensory experience, blending history, storytelling, and authentic flavours. Both teams have worked seamlessly. We’ve sourced ingredients, recreated traditional recipes, and perfected flavours, resulting in a menu honouring Ropewalk’s heritage while offering a fresh take for Indian tastes.” ON September 27 to 29AT Ishaara, Phoenix Palladium, Senapati Bapat Marg, Lower Parel.CALL 8657531988 COST Rs 1,850 (Sri Lankan set menu without alcohol)
27 September,2024 09:12 AM IST | Mumbai | Nasrin Modak SiddiqiSpiced with tradition There is nothing that defines Chettinad roots like a mild burn on the palate. For the brave, this Fort establishment serves a fiery lobster Chettinad, complete with a traditional spice mix.AT Trishna, Kala Ghoda, Fort. CALL 2222703213COST Rs 2,950 An Italian delight This delicate angel hair pasta tossed in buttery court bouillon emulsion, topped with some succulent lobster is a seafood lover’s dream. Forget your calorie counter before trying this lobster capellini.AT Neuma, near Regal Cinema, Colaba. CALL 7031483333COST Rs 1,450 Posh decadence If you like your food well dressed, then this one might impress you. The decadent lobster fra Rothschild at this Colaba landmark comes with a bow tie to go.AT The Table, Kalapesi Trust Building, Apollo Bunder, Colaba.CALL 7045111880COST Rs 1,600 Macau-style luxury Experience the indulgent flavours of lobster thermidor, inspired by Macau’s culinary heritage. The succulent meat is nestled in a rich coconut cream sauce, enhanced by nutty parmesan cheese and aromatic white truffle oil.AT Bastian, Kamal Building, New Linking Road, Bandra West.CALL 2250333555LOG ON TO bastianhospitality.comCOST Rs 2,200 A golden signature With a fiery chilli oyster sauce and decadent, buttery lobster chucks, the lobster butter chilli oyster is a firm favourite with regulars and deservedly so. This one is for the luxurious palate.AT Golden Dragon, Taj Mahal Palace Mumbai, Apollo Bunder, Colaba. CALL 2266653296COST Rs 3,300 Kerala delight Savour the bold flavours of lobster pollichathu, a traditional Kerala dish, featuring marinated lobster grilled in aromatic banana leaves. Infused with a blend of spices, the recipe combines tender lobster with rich spices to celebrate the state’s culinary heritage.AT Mahesh Lunch Home, Juhu Tara Road, Santacruz West. CALL 9004655554COST Rs 2,000 Taste of the Far East Old timers will be familiar with the sizzle that accompanies this grilled crustacean platter. The sautéed greens on the side only add a touch of colour to the drama of the lobster teppanyaki.AT China Garden, Om Chambers, August Kranti Marg, Kemps Corner.CALL 7900085881COST Rs 875 Crystal-clear crunch For a crunchy bite, try the crystal lobster; a tender stir-fried lobster in a hot chilli and ginger-flavoured clear sauce. Served on a refreshing bed of crisp lettuce and crunchy bean sprouts, this dish balances the lobster’s sweetness with a zesty kick.AT Something’s Fishy, B, Tunga International Hotel, 11, MIDC Central Road, Andheri East.CALL 2261446464LOG ON TO tungahotels.com/theinternationalCOST Rs 2,175 Also eat it here >>Saboot lobsterAT Kebabs and Kurries, ITC Grand Central, Parel.COST R3,850 onwards >>Lobster thermidorAT Amazonia, BKC.COST Rs 1,495 >>Lobster in Singapore chilli sauceAT The Oriental Blossom, Hotel Marine Plaza, Marine Drive.CALL 7045941315COST Rs 2,400 onwards Did you know?In 2014, US senators Angus King and Susan Collins of Maine drafted a joint resolution to anoint September 25 as Lobster Day to coincide with the peak of the season harvest.
25 September,2024 09:15 AM IST | Mumbai | Shriram Iyengar | Anisha ShrivastavaIf your meals are punctuated by lingering heaviness and a bloated sensation in your abdomen, take heart in the fact that you’re not alone. According to a 2021 survey, nearly 56 per cent of Indians suffer from digestive health problems, including bloating after meals. And while it’s easy to pass off this bloating as a ‘food baby’, the accompanying discomfort is often not as easy to ignore. The main suspects “Bloating is multifactorial, with no single cause but a range of contributing factors. Fluid retention, often linked to poor gut health, is a key element. Occasional bloating after eating out or consuming the wrong foods is common, but frequent or persistent bloating signals the need to address your gut health,” notes Luke Coutinho, an integrative lifestyle expert. He and Riya Desai, a senior dietician at Wockhardt Hospitals in Mira Road list out the following primary causes: A high fibre-based diet is key to good gut health >> Eating too much or too quickly: The post-meal bloat in particular may result from overeating or insufficient chewing, causing gas to build up in the body as these foods are processed. Further, eating extremely large meals can slow down digestion, which contributes to bloating. Eating too quickly or swallowing air while consuming food can trap excess air in the digestive system, exacerbating bloating. >> Gassy concerns: Flatulence-inducing foods such as beans, carbonated drinks, or poorly cooked cruciferous vegetables can cause bloating, especially in individuals with compromised digestion. Foods high in fibre or complex carbohydrates such as whole grains and legumes can also cause gas, as they are fermented by bacteria in the gut. >> Packaged guilt: Processed foods have a high sodium content, which can lead the body to retain water to maintain its sodium balance. The presence of sugars in these foods spikes insulin, further promoting ater retention. >> Food sensitivities: If your body lacks the enzyme lactase, it cannot properly digest lactose found in dairy. This leads to gas, bloating, and diarrhoea. Some people find it difficult to digest gluten, a protein in wheat, rye and barley, which can also cause bloating and discomfort. >> Constipation and dehydration: When stool builds up in the intestines, it can cause feelings of fullness and bloating. Sluggish bowel movements lead to increased gas production and abdominal discomfort. Consuming too little water can also contribute to fluid retention. Herbs like parsley, coriander, dandelion extract and hibiscus are natural diuretics and can be effective measures against bloating >> Poor gut health: Enzyme deficiencies can contribute to poor gut health, while gut dysbiosis, caused by factors such as medication, stress, or excess sugar and alcohol intake further disrupts digestive balance. Floral fix Hibiscus tea, made from the hibiscus flower (also known as Jamaica rose or hibiscus sabdariffa) is being suggested as an easy but effective solution to beat the bloat. The concoction, referred to as Jamaican tea, can be consumed either hot or cold, and is purported to have digestive benefits. “Parsley, coriander, hibiscus, dandelion extract, garlic and bell peppers serve as effective natural diuretics, helping to reduce water retention and bloating. Hibiscus tea is recommended for its potential to aid digestion and reduce bloating. It acts as a natural diuretic, helping the body eliminate excess water and combat bloating related to water retention. Luke Coutinho and Riya Desai Additionally, its mild laxative properties may help those experiencing constipation-related bloating” explains Coutinho. Dr Harsh Seth, consultant laparoscopic gastrointestinal surgeon at Wockhardt Hospitals in Mumbai Central, adds that hibiscus tea relaxes the muscles of the digestive tract, reducing cramps and discomfort. The tea also has anti-inflammatory and antimicrobial properties that further support gut health by easing mild digestive irritations. While these benefits are promising, Desai cautions that the effects may vary. “While hibiscus tea may help, it is not a guaranteed solution for everyone,” she advises. Bloat-free lifestyle To reduce bloating and support gut health, Dr Seth recommends eating smaller portions and eating slowly, while avoiding talking during meals to limit air swallowing. “Stay hydrated and gradually increase your fibre intake to prevent gas build-up. Avoid carbonated drinks and chewing gum, which can cause you to swallow more air,” he says. Including probiotics from yogurt or supplements can help balance gut bacteria and aid digestion. Opt for low-fat meals and have dinner earlier to allow for better digestion before bedtime. Desai also advocates avoiding artificial sweeteners as sorbitol and other sugar alcohols found in sugar-free foods can cause gas and bloating. Coutinho offers a more structured approach, to ensure optimal digestion and metabolic health. Dr Harsh Seth >> Pre-meal: Thirty minutes before eating, consume a tablespoon of apple cider vinegar in water to aid digestion and reduce acidity. >> During the meal: >> First, eat vegetables: Begin with raw vegetables such as cucumbers and carrots, followed by cooked vegetables. This slows down the absorption of carbohydrates and promotes better digestion. >> Then, proteins and fats: Depending on your diet, consume non-GMO tofu, pulses, or lean meats for protein, paired with healthy fats. >> Lastly, carbohydrates: Conclude your meal with grains such as rotis, millet or potatoes. >> Post-meal: After eating, sit in Vajrasana for four-five minutes, or take a slow walk for 10 minutes to further aid digestion and prevent bloating. An indie upgrade If sourcing hibiscus tea is too much of an effort, Coutinho offers an alternative that is just as effective. Pic Courtesy/Instagram Ingredients>> 1 tbsp cumin (jeera)>> 1 tbsp fennel (saunf)>> 1 tsp bishop’s weed (ajwain)>> 100 ml water Method: Combine ingredients in water and boil until the water reduces by half. Let it cool. Strain, and sip.
23 September,2024 09:05 AM IST | Mumbai | Anindita PaulVersova is all the rage for street food at the moment. Pav bhaji, momo and ramen stalls pepper the JP Road circle. It is our second visit to the neighbourhood to sample Rongmit, a food cart set up by actors Priya Lepcha from Darjeeling and Rohit Kandal from Punjab. The duo set up the stall last month, after deciding to make the most of their lean months in the industry. On our first visit, the stall is packed, and there is a 45-minute-long wait at 9 pm to even place an order. Undaunted, we go back to find out what the fuss is all about. We arrive to the ambient sound of the rustic dhol at a Ganpati procession nearby. Jhoul momos At 7 pm, we are early enough to beat the evening crowd. The duo has hired a street-food vending cart and marked a prep station where they assemble ramen, steam fresh momos and plate the food. Plastic table and stools are neatly placed on the road. We begin with vegetarian jhoul momo (RS 100) that comes in a thick sesame and peanut sauce. It is a creamier paste as compared to other jhoul momos we have had before, where the momos often come in a watery broth. We notice that the momo wrappers are skilfully folded and hold a generous amount of the filling; and the nutty sauce cushions the punch of the chilli sauce well. The spicy chicken ramen bowl (R160) looks pretty and colourful with its purple cabbage, carrots, spinach, corn, mushrooms, two boiled eggs and a fiery broth made of Darjeeling chillies. Small and round in size, they are one of the fiercest chillies in the world. Naturally, we are offered the choice between the spicy and the medium spicy version. The spicy version sets our palate on fire. It is worth it. Our partner in crime finishes the bowl whilst sporting a sweaty brow and a runny nose. Extrovert flavours play an important role in providing a surround-sound taste ambiance when it comes to roadside snacking. The quality of ingredients in the menu deserves a mention. The fried chicken is tender and the veggies hold their crunch between our bites. Customers gather at the stall Drinks are not available on our visit as the stall does not have ice yet. Even the kowri (shell-shaped noodles) bowl is absent from the menu on the day of our visit. In a chat with Kandal later, we learn that the duo are actors and have been part of an unreleased web series and have also starred in a couple of ads. The ramen cart is more of a seasonal venture. “In the rainy season, we usually have no work, so we wanted to generate a side income as neither of us takes any money from home. Priya has studied hotel management, and we decided to give this a shot. In our line, there is a lot of struggle, and getting that one good break takes its time. We’re only a month old, and have been overwhelmed with the response,” says Kandal. Priya Lepcha and Rohit Kandal at the stall. Pics/Shadab Khan We ask the duo on their recommendation, and they suggest the good old chicken momo (Rs 50; half plate). It comes with sesame chutney and red chutney which is just paste made from Darjeeling chillies. The dish hits the right notes. We leave happy, knowing there’s one more on-the-go spot in Andheri to stop by when the stomach rumbles. AT Rongmit, opposite Third Wave, JP Road, Versova.TIME 6 pm to 9 pm CALL 998866031 Rongmit didn’t know we were there. The Guide reviews anonymously and pays for meals
12 September,2024 09:42 AM IST | Mumbai | Phorum PandyaFood: Nostalgic Ambiance: SimpleService: Fast Cost: ReasonableVerdict: 2/4 The legendary Mani’s Lunch Home, established in 1937, has a fresh new address in Chembur. While the legacy of the franchise spans decades, this writer will always remember it as the eatery that would sate a hungry college student’s search for affordable, delicious food in Matunga. When we hear of them opening a new space in Chembur, we decide to pay a visit for nostalgia’s sake. We drop by on a Friday afternoon, and are greeted by an open layout that felt airy. Unlike the cosier set-ups in Matunga and Sion, the Chembur outlet is noticeably larger with ample seating. The minimalist, no-frills style remains, but the separation of the kitchen from the serving area ensures a quieter dining experience. In a conversation with co-owner and family member Rimani Iyer, we learn that expanding the space was the primary goal behind the new outlet. The wall features a signature detail found in most Udipi restaurants, the auspicious nettipattam hanging which symbolises peace and positivity. Unlike its Matunga counterpart, this eatery is all business, and even has a menu card on offer. Although, we notice a slight uptick in price as well. The interiors of the new space are simple and nostalgic We called for the idli and vada combo (Rs 70) and Mani’s mooli chutney dosa with butter (Rs 130) and a Mysore pak (Rs 40). While the idli could have been warmer, it has the classic tang. We would have preferred it to be a little less dense. As we are promised, the vadas were piping hot and crisp. The sambar is warm and comforting with tender slices of onions and tomatoes adding a subtle sweetness to the dish. The chutney is mild and fresh. It is nice to note that some things never change, like the staff using sagdan to promptly refill our sambhar and chutney. However, Matunga regulars might note the absence of the classic tomato-onion chutney on the menu. Next up was the Mani’s mooli chutney dosa which comes lathered with red chutney dosa and butter. The dosa was perfectly thin and crispy. It comes with a generous spread of spicy chutney with its subtle sweet aftertaste, tempered with mustard seeds and curry leaves. Though we would have preferred the classic benne, the dollop of Amul butter adds a rich texture to the dosa. Thankfully, the franchise seems blissfully unaware of shrinkflation. We see a neighbouring table order a sada dosa that is as huge as it was crisp. The Mysore pak melts in our mouth, and is the perfect ending to a filling experience. We would like them to warm it up slightly before serving next time. As always, the tables were wiped down instantly and the service was polite and quick. The menu also boasts a wide variety of classics, tiffin-style meals, daily specials and more. The restaurant has jumped on the trendy dosa bandwagon and introduced the fusion jini dosa for the experimental crowd. For the health-conscious foodie, they offer options like kara, ragi, and kambhu (pearl millet) dosas. For a home-style touch, patrons can also try their amma-style dosai, inspired by an authentic Iyer household recipe. Fair to say, this new outlet has successfully carried forward the legacy of Mani’s, preserving the authentic taste and quality that makes it a crowd favorite. Mani’s Lunch Home AT Ground floor, Garodia Market, DK Sandu Marg, near Sai Baba Mandir, opposite Savla Hospital, Chembur Gaothan, Chembur East. CALL 9137690350 COST Rs 200 for two 4/4 Exceptional, 3/4 Excellent, 2/4 very Good, 1/4 Good, 0/4 Average. Mani’s Lunch Home didn’t know we were there. The Guide reviews anonymously and pays for meals
10 September,2024 09:05 AM IST | Mumbai | Kanisha SoftaADVERTISEMENT
